eNUFTIR :: Перегляд за Автор "Smirnova, Elizabeth"

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A new approach for controlling steam turbine of thermal power plant

(2016) Lymar, Victor; Shevchenko, Sviatoslav; Smirnova, Elizabeth

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Alternative Methods of Cooking Fondant

(2015) Havrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena

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Biochemical purification of oil wastewater

(2012) Semenova, Olena; Smirnova, Elizabeth; Shylofost, Tatiana; Bublienko, Natalia

The given article discusses the problem of treatment of oil wastewater. It is known that the problem of oil wastewater treatment is topical nowadays, because as a result of various technical and technological processes the formed oil wastewater is not utilized properly. The article provides the information of pollution of oil wastewater which is produced by the food enterprise, and also the ways of its purification. The objective of research is the intensification of the process of biochemical treatment. Scientific novelty of the research lies in biosorbtion of oil gas-liquid countercurrent mode and oxidation in an airtank-clarifier.

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Biochemical purification of wastewater oil processing products

(2013) Semenova, Olena; Bublienko, Natalia; Smirnova, Elizabeth; Shylofost, Tatiana

Characterized oily wastewater. A clean them by using aerobic technology. Shows the benefits of block biochemical purification.

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Biodecomposed material in packaging technology

(2014) Chorna, Anastasia; Smirnova, Elizabeth

Using of synthetic polymeric materials for the production of packing is predetermined by their numerous advantages over other packing materials.

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Characterization of recipe composition of fondants

(2015) Havrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena

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Cold extrusion in bread making

(2011) Zarubina, Victoria; Smirnova, Elizabeth

It was theoretically proved the perspectives of cold extrusion using in the technology of bread and rusk goods production. The paper is devoted to show new scheme of the rusk goods production using a fermenting-forming aggregate.

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Common Problems in Restaurant Business

(2017) Smirnova, Elizabeth; Starkova, Olesia

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Diet peculiarities in England

(2014) Smirnova, Elizabeth; Dovgun, Irina

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Edible coatings – environmental replacing of traditional candy paper wrapper of «Korivka» candies

(2018) Shulga, Oksana; Prutulska, Natalia; Petrusha, Oksana; Smirnova, Elizabeth

The article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers. The proposed composition of edible coating is completely utilized due to its use along with candies.

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Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour

(2014) Drobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, Larysa

The article gives a brief overview of the current nutritional situation of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This article describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.

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Effect of hydrocolloids on the stability of fruit fillings

(2013) Lysyi, Alexandr; Pichkur, Vitaliy; Zapototska (Herasymenko), Olena; Grabovska, Olena; Kovbasa, Vladimir; Smirnova, Elizabeth

The paper investigates the effect of hydrocolloids on the stability of fruit fillings resulting in improvement of the nutritional value of co-extrusion products. Verious characteristics of fruit stuffings based on mixture of pectin and modified starch have been studied. As a result of research fruit fillings with pectin and modified starch showed the highest water-retaining capacity as compared with other substances, thus better stuffing’s properties during the storage.

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Effectiveness of fortification of food fibres

(2015) Kobets (Zadorozhnia), Elena; Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Smirnova, Elizabeth

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Emotive Factor in Business English (on the material of English)

(2002) Smirnova, Elizabeth

The article describes emotive factor as an indicator of business speech behavior as well as its role in communicative tasks realization.

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English for tourism and catering : coursebook

(2014) Smirnova, Elizabeth; Mykhailova, Nelia; Kokhan, Olena M.; Yurchuk, Lyudmila; Vlasenko, Ludmila

This coursebook consists of two parts, which are directed to the formation of foreign language communicative competence with the students, acquirements of lexis on specialty, development of skills and abilities on reading and translating original texts on professional activity.